Indian Snack| Chicken Mince Cocktail Samosas

“This is a 230-calorie snack you know. See? I’ve worked hard.”
Fernando Vargas

How often do you rant because you decide to make something that takes up hours of work, leaves you in throws of misery, & yet plants a BIG smile on your face afterwards? After so much of a sugar high, a savoury platter does feel good. I wanted to try making savoury tuiles too for the Daring Bakers challenge for January ’09, but somehow, it never ‘happened‘. All I managed were the sweet version here. Happily though, these crisp, yummy pastry bites called SAMOSAShappened’ a short while ago though. These are wonderful, crisp, deep-fried, YES deep-fried, Chicken Mince Cocktail Samosas. Samosas are typically Indian street food, & you will find fresh samosas being fried at every corner you go around, or at a ‘Halwai’ – an Indian sweet-maker, baker & deep-fryer! LOL. Usually stuffed with a mixture of boiled potatoes, peas, raisins, cashew nuts & cottage-cheese, given a mighty kick with Indian masalas/spices & some green chilies thrown in, samosas are deep-fried Indian pastry. They are very enjoyable indeed on a cold winter day, even better on a rainy day. As most street food in India is usually vegetarian, it isn’t often that you will find non-vegetarian fare on the street. Yet, chicken mince is a popular & much loved filling in this Indian pastry, often served as cocktail snacks at parties, especially weddings. The normal accompaniment is a Green Chutney, or a Tamarind Chutney. My kids devour these absolutely delicious bites with a Yogurt-Coriander-Garlic Dip! Aaaaaah, the flavours of Asia! This recipe is a wonderful one, that comes from my dear friend who is knee deep in snow in Ukraine at the moment. We were chatting some time back, & she was groaning under the weight of having to make 40 samosas (regular big sized ones) for a school fund-raiser. She volunteered (stupidly) to make them, & then she saw herself rolling pastry till kingdom came. I told her she was a fool to get talked into doing all the dirty work… blah blah blah blah blah… Pretty soon, one fine day, madness struck me, & I decided to make them. Lunacy hit me in greater proportions though, because I talked myself into making small mini samosas, or ‘cocktail samosas’ as they are called. Mini samosas = Much more work! Roll, baby, roll…O woebegone me. I cursed myself, cursed her, cursed whichever poor soul crossed my path that day. It ain’t no easy task to roll so many small ones out, & then try & stuff the blighters…but HEY, I did it! What satisfaction once I was all done. Be forewarned that it is a load of hard-work, & you can use spring roll wrappers to make life easier for you. But once done, & a batch fried, it was well worth every bit of effort. Scrumptious treat in every bite. The mince was delicately flavoured; no spices/masalas; just right! These are best served hot, just like French fries…CHICKEN COCKTAIL SAMOSAS

You can even make these into bigger, regular sized ones if you like.
Pastry (I eyeball the amounts, so what I’ve written below is an approximation)
Flour – 1 1/2 cups
Clarified butter – 1-2 tbsps
Water to knead this to a firm, smooth dough


Chicken mince – 250 gms
Garlic – 5-6 cloves; chopped fine
Onion – 1 small; chopped fine
Fresh coriander – 1 bunch; chopped fine
Green chili – 1-2; chopped fine
Salt to taste
  • Rub the clarified butter into the plain flour with your fingertips to distribute it evenly. Gradually add water & bring the dough together. Knead it till its firm & smooth, & leave to rest for about 30 minutes.
  • A firm dough is important to get a crisp, thin, almost translucent pastry.
  • Heat 2-3 tbsps of oil in a pan. Sweat the onion & garlic for 2-3 minutes, till translucent.
  • Add the mince & saute on high heat till cooked through & dry.
  • Add the coriander + green chilies + salt to taste. Make sure the water is completely dry or the samosas will get soggy.
  • Once done, cool the filling completely. (The filling can be made a day in advance)
Making them…
  • Pinch a small piece of dough, make a ball & roll it out as thin as you can (dust with as little dry flour as possible).
  • Cut out circles with a 3″ cookie cutter. To make triangles, half the circles. To make semi-circles or small balls, leave them uncut.
  • Place a teaspoon of filling in the centre of each & fold as desired, sealing the edges firmly with a little water. Make sure you seal them well, or the filling will spill out while frying.
  • Heat the oil in a deep heavy bottom pan/wok/kadhai to almost smoking (just like you do for doughnuts), & fry in small batches till light brown. At this stage you can remove from oil, cool & freeze for later use, or continue to fry till golden brown. Once golden brown, place on paper towels for 5-10 seconds for extra oil to be absorbed. Serve HOT with a chutney, green or tamarind, or with a Cilantro-yogurt dip.
  • Recipe for Green Coriander-Mint Chutney here
  • Recipe for Yogurt-Coriander-Garlic Dip here
  • Note: The recipe makes a largish batch of almost 60-80 small samosas, so you can use half, & freeze half for later.

Alternate filling suggestions: Crumbled cottage cheese; boiled/mashed & spiced potatoes, any other mince; cooked/sauteed/mashed lentils. Maybe even a sweet filling like marzipan & poppy seed, dehydrated berries, raisins & firm cheese.

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  • Purnima
    8 years ago

    AH..Paradise, its raining out, I m drooling at ur beautifully golden they hv turned! I m not in for hard work, though making this yum filling n baking it as puff wont hurt LOL..which is precisely what I wd do for today evening..:D I still have hrs to go! 🙂 THey look amazzzzzing Deeba! Very delicious, pretty dainty! Me too prefer veg. samosa. Tks for the recipe of filling n collage is such an art!

  • Elra
    8 years ago

    Oh, I can almost smell them all the way here. I’ll eat bunch of this with my favorite coriander-mint chutney of course.
    Absolutely delicious, Deeba!

  • Komal-Nishka
    8 years ago

    So yummmmmyyy, my stomach’s rolling just looking at them.. 🙂

  • Snooky doodle
    8 years ago

    so so good!!! i’m drooling 🙂

  • Chhoti
    8 years ago

    Looks delecious hon!! Hard work alright.. :)) Gotta do a second round soon…though wish i had that mint chutney to go with it!lol chhoti

  • Latha
    8 years ago

    they are sooo pretty, Deeba:) i’m a vegetarian but you have given enough suggestions for fillings… i’m hungry again (we just had lunch). I cannot make it out clearly in the collage but how did you seal them so perfectly? please share the tip:)

  • meeso
    8 years ago

    You certainly did work your butt off with all those samosas, but I can tell just by looking that it was SO worth it! I like your three little shapes 🙂

  • Happy cook
    8 years ago

    For me making samosas takes hours and hours.
    I have not made them for years.
    My hubby and daughter always ask me when am i going to make them and i am like hell i don’t want to be in the kitchen for hours.
    These ones look so yumm and crunchy delicious.

  • Manggy
    8 years ago

    Well, good that it paid off then 🙂 I love samosas, but I prefer a sweet chutney myself 🙂

  • lisa (dandysugar)
    8 years ago

    Mmm. These a really one of my favorite snacks. I tried making them once and it was work, I tell you! I think I might try again using your posted recipe. A delicous beautiful presentation once again!

  • noble pig
    8 years ago

    Okay I love samosas. I have never made them myself and have always wanted to. Very beautifully presented Deeba.

  • Dragon
    8 years ago

    These beauties are absolutely stunning!

  • Mary
    8 years ago

    in front of something really delicious i don’t think anyone will be worring about the calories….too nice, yummy …cheers!

  • Meg
    8 years ago

    Beautiful samosas. I am so impressed!

  • Netts Nook
    8 years ago

    I bet they taste as good as they look yum yum.

  • Rosie
    8 years ago

    Oooooo beautiful samosas Deeba! Even if the calories were huge i’d still try these little beauties!!

    Rosie x

  • Bunny
    8 years ago

    Deeba these are wonderful! I love the pictures, you can see how wonderfully crisp and brown they are!

  • A_and_N
    8 years ago

    Considering the weather here, I’d love to have some now! 🙂

  • Nachiketa
    8 years ago

    Congrats, baker turned halwai…. 🙂

    U even did shapes….


  • noobcook
    8 years ago

    so cute in all 3 shapes! I love savoury snacks like these 🙂

  • Bellini Valli
    8 years ago

    I would thoroughly enjoy these Deeba!D

  • Kate
    8 years ago

    i have such a weakness for samosa’s ! Mutton keema being my favourite, but these look equally great ! The step ny step guide is really helpful, specially for the non desi readers !

  • Mike of Mike's Table
    8 years ago

    Ooo this would be a dangerous thing for me to do at home. My wife and I are both suckers for samosas and I imagine I’d be on the hook to make these everyday. THey look amazing!

  • Clumbsy Cookie
    8 years ago

    I loooooooooooooove samoosas!

  • Vera
    8 years ago

    They look mouthwatering, Deeba!

  • Purnima
    8 years ago

    Deeba, inspired frm here, I tweaked the recipe for filling, stuffed it in pastry dough n baked it, chicken puffs came out lipsmacking tasty..tks to idea from you! I hv got ‘pls make some-more again’ frm people who had it! 😀 tks to you!! HUGS to you!

  • Arlette
    7 years ago

    Oh these are good, and sounds extremely delicious.
    never tried meat version samosas
    i bookmarked the recipe to try it one day.

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